Mini Waffle Bar 3 Ways

Brunch isn't complete without some mini buttermilk waffles and all the toppings.  Celebrate spring and summer with 3 different ways to make mini waffles!

Mini Waffle Bar 3 Ways

Create a fun and festive way to eat breakfast or brunch this spring and summer by creating a mini waffle bar.  MGG gave me the cutest mini waffle iron for my birthday and it makes the cutest single serving waffles.  So to put it to good use I decided to create a waffle bar with various toppings.  Waffles 3 ways, what's better than that?

The waffle batter is my basic homemade buttermilk waffle batter and the topping include nutella, banana slices, strawberry slices, honey yogurt, raspberries, and powdered sugar.  Just place all the topping in bowls along side the waffles and set it all on a big board or platter.  Then let everyone serve themselves, and make some creative waffles.  It's fun to see what people come up with!

I made these three versions:

Waffle - Nutella + banana slices

Waffle - rasberries + powdered sugar

Waffle - Honey yogurt + strawberry slices

Enjoy!

What Ingredients do I need?

• For the waffles:

all-purpose flour
sugar
cornstarch
baking powder
baking soda
buttermilk
eggs
unsalted butter
vanilla extract

• For the toppings:

nutella spread

raspberries

bananas

strawberries

honey

greek yogurt

powdered sugar

 

Substitutions and Variations

• Use your favorite waffle mix

• Try one of these flavored waffles:

Lemon Sour Cream Waffles

Orange Eggnog Waffles

Chocolate Chip Pecan Waffles

Banana Waffles

• Make regular sized waffles instead of mini ones

• Get creative with the toppings - choose blueberries, blackberries, orange marmalade and yogurt, nut butters, kiwi slices, coconut shreads, granola, PB&J, chocolate chips and whipped cream

Kitchen Tips and Notes

• The mini waffles will take a while to make since it is one at a time.  Cook the waffles ahead of time and keep them warm in the oven at 200 degrees while making the rest of the waffles.

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Mini Waffle Bar 3 Ways

Waffles:

1 1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

Toppings:

raspberries

bananas, sliced

strawberries, hulled and sliced

powdered sugar

Greek yogurt mixed with a little honey

nutella

Waffle directions:  In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.

Preheat a waffle maker according to manufacturer's instructions. Grease with non-stick spray. Pour batter into the hot waffle maker and cook until golden brown. Continue until all waffles are done.

Toppings:  Place topping in seperate bowls and arrange on a large board or platter along with the waffles to create a waffle board.

Homemade Banana Pudding with Chessman Cookies (lighter version)

My Homemade Banana Pudding with Chessman Cookies is a Southern essential dessert made lighter and served up as parfaits.  Perfect for all your spring and summer celebrations!

Homemade Banana Pudding with Chessman Cookies 

(lighter version)

Banana pudding is such a favorite southern dessert, I don't know anyone who doesn't love it.  I've taken my mom's recipe and made a lighter version and then changed the presentation by serving it as cute little parfaits.  I've also swapped out the typical vanilla wafers for these cute shortbread Chessman cookies from Pepperidge Farms to elevate it just a little bit.

This easy to make homemade recipe is the perfect dish for upcoming celebrations like Mother's Day, Father's Day, Memorial Day, 4th of July, and all types of picnics and BBQs all summer long.  It's definitely a dessert you will be wanting more.

Enjoy!

What Ingredients do I need?

• 2% milk
• unsalted butter
• sugar
• cornstarch
• pure vanilla extract
• bananas - you will want ripe bananas
• Pepperidge Farm Chessman Butter Cookies
• (Optional) whipped cream

Substitutions and Variations

• Use any shortbread of vanilla wafer cookie.

• Change of the flavor of pudding, try chocolate by adding 1/4 cup of cocoa powder of for white chocolate pudding add 4oz of white chocolate.

• This dessert can be layered in an 8x8 square pan instead of individual parfaits.

Kitchen Tips and Notes

• Since there are so few ingredients you want to use the best quality ingredients available to end up with a quality product.

• Pudding will last in the refrigerator up to 3 days.

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Homemade Banana Pudding with Chessman Cookies (lighter version)

serves 4-6


2 cups 2% milk
2 tablespoons unsalted butter
5 tablespoons sugar
2 tablespoons cornstarch

2 tablespoons water
1 tablespoon pure vanilla extract
3 medium bananas
1 pkg Pepperidge Farm Chessman Butter Cookies

(Optional) whipped cream

Combine the milk and butter in a medium saucepan over medium-low heat, stirring to melt the butter.

Mix together 5 tablespoons of sugar and the cornstarch in a small bowl.   Add 2 tablespoons water and mix to create a paste.   Whisk into the milk mixture.   Turn the heat up to medium and cook until thick and bubbly, about 6 to 10 minutes.   Remove from the heat and stir in the vanilla extract.

Transfer to a bowl, cover with plastic wrap (make sure the plastic is touching the pudding to prevent a skin from forming) and refrigerate for at least 4 hours.

To make parfaits:  Place 1 cookie on the bottom of each parfait glass.  Then add a layer of bananas and a layer of pudding. Repeat to make a second layer. Top with whipped cream if using and place a cookie standing up on the side of the glass in the pudding.  Serve.

Spring Fling: Strawberry Spinach Couscous Salad

A delicious and healthy salad loaded with couscous, goat cheese, strawberries, spinach and almonds.  All doused in a lemon vinaigrette.  The perfect salad this Spring and Summer!

Strawberry Spinach Couscous Salad

Spring has finally hit Southern California and hopefully all the rain is a thing of the past.  We've come out of our drought after soooo many years.  This makes me want to eat light and healthy and I just picked up some ripe red strawberries so a salad is in order!  This salad is perfect for Spring and Summer meals.  It's filled with great ingredients like, juicy ripe strawberries, baby spinach, Israeli couscous, goat cheese, and sliced almonds for crunch.  Then you make a great lemon vinaigrette and toss it all together and end up with one of the best salads of the season!

Serve this along side the protein of your choice.  It's perfect for picnics, BBQs, potlucks, Mother's Day, Easter (next year) Memorial Day, graduation parties, bridal or baby showers.  You name it, it's a winner!

What Ingredients do I need?

• Cooked Israeli couscous
• Baby Spinach
• Strawberries
• Goat cheese
• Sliced Almonds
• Lemon
• Honey
• Dijon Mustard
• Olive oil

Substitutions and Variations

• Try a different grain such as farro, bulgar, or quinoa.

• Add kale or arugula instead of spinach.

• Switch up the cheese. Try feta, cotija, or ricata salata.

• Try a poppyseed dressing.  Here's my recipe for a Lemon Poppyseed dressing.

Kitchen Tips and Notes

• I always like to use either a leftover grain or cook the grain/couscous ahead of time so that it cools down to room temperature.

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Additional Strawberry Salads to Try:

• Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing

• Summer Salad

• Spinach and Strawberry Salad

• California Salad

Strawberry Spinach Couscous Salad

serves 4-6

Salad

2 cups cooked and cooled Israeli couscous
2 large handfuls baby spinach
2 cups sliced strawberries
2 oz crumbled goat cheese
1/3 cup sliced almonds

Vinaigrette

1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
2 teaspoons honey 
salt and freshly ground black pepper to taste

Combine all of the ingredients for the salad in a large bowl. In a small bowl or mason jar, whisk together ingredients for the vinaigrette. Pour the vinaigrette over the salad and toss until coated.